Ingredients
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1 cup Tastesetters brand aloha blend concentrated sauce
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12g Prepared mustard
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1 cup Tree top cranberry juice
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1kg Pork tenderloin
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¼ cup Rock salt
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20g Brown sugar
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2 tsp Cajun seasoning
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3 cup Water
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1 tbsp Sugar
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50g Carrots
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50g Cucumber
Directions
Steps
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1
Done
|
Brine pork tenderloin in water, brown sugar, and rock salt overnight. |
|
2
Done
|
Prepare the pickled vegetables: pickle the cucumber and carrots in Tree Top Cranberry Juice and white sugar overnight. |
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3
Done
|
Remove pork tenderloin in brining liquid, and cut it in half. Rub the tenderloin with cajun seasoning, and marinate for 30 minutes. |
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4
Done
|
Transfer onto a baking pan with foil, and bake in the oven for 40-45 minutes. |
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5
Done
|
In a separate pan, dilute TastesettersⓇ Brand Aloha Blend Concentrated Sauce in water. Add in prepared mustard, and simmer until sauce starts to thicken. Add in the cooked tenderloin, and coat with the glaze. |
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6
Done
|
Remove tenderloin from the pan, and cool down before slicing. |
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7
Done
|
Transfer onto a plate, and pour a few spoons of the remaining glaze. Serve with the Cranberry Pickled Vegetables. |
